Quick Asahi エクストラシャープ Review


3 out of 5 stars.  And I’m not really sure how bright those stars are.  I also give a regular Asahi Super Dry three out of five stars.

For those of you who do not read Japanese, that title says ‘Extra Sharp’.  Yes, extra sharp, like cheddar cheese yet it lacks the sharpness of cheddar cheese.  I usually avoid talking about macro-beers (no problem drinking them), but I’m really perplexed by this one and want to say something, hoping to spark some discussion.

I gave this brew the same stars as I would its sister simply because I can’t tell the difference.  The flavor is nearly the same.  The dry quality of the highly attenuated SuperDry seems to be the same with only a negligible increase in alcohol.  What is the extra sharpness supposed to be?   Even higher attenuation?  Hops?  I don’t sense them. Both seem to leave no aftertaste and only whisper their presence in your mouth passing from lips, gliding past the nodochinko (Japanese for uvula), and slipping like a ninja down your throat. Can anyone tell me their impressions and where I’m going wrong?

I must say that the Super Dry is not a terrible brew among the macro-brews of Japan.  In a way, Super Dry is a yard stick on judging craft beer.  If the more expensive craft beer doesn’t taste any better than a Super Dry, then why buy the more expensive one?  But this one just feels like a marketing job. Nice try Asahi, the price point seemed to be the only difference.  I paid ¥199 compared with nearly ¥250 on a standard Super Dry.

Come out with an IPA, and I might try it.  But don’t expect glowing words.

Blehhhhhhhh!!!!!!!  Or how to fix (sorta) an old messed up homebrew


This really is going to be short.  The remnants of my quick experiment just slid down my gullet.  It wasn’t a bad experiment, just a quick response to a need—the need to improve the flavor of an old, slightly funky homebrew.

If you may recall, a few months ago I did a SMTHbeer.  That is a single malt and two hop brew.  Usually you do only one hop but I didn’t have enough Cascade hops so I through in just enough Centennial to up the Alphas.  It turned out to be a weak beer but one I could readily understand.  The hops were clear and the malt, though merely base, was discernible. 

Fast forward to now.  I have the remaining bottles and a sense that throwing it out is a sin simply because throwing stuff out is hard.  And a bit of a waste.  So how shall I fix this?  Use a lovin’ spoon full of sugar— in the form of berry sauce.  The sauce was made for a cheese cake and was simple:  blueberries, blackberries, raspberries, and a sprinkling of sugar.

So I took a spoon full of that and added it to my pint glass before filling.  The results can be seen below:

 

experiment along side its ugly parent

 
The aroma improved.  The berries were nice with the tart and sweet.  The flavor was only a bit different from the original though with the berries adding only a smidgen of cover to the old beer flowing from the bottle and glass.

Overall it was an experiment I will try again with another bottle, but with more berry sauce.  The color was a fun side effect as well.

Summer Abroad, or How to Say You’re Going to Try a Bunch of Craft Beer but Only Get to One Brewery


Months ago I was stoked to go to my hometown.  I was going to see old friends and family.  I was going to see the sights and enjoy myself immensely.  I did.  I also mentioned a great desire to visit several craft breweries in the vicinity of my parents’s house.

I got to one.  I was all excited to get to Cigar City Brewery, 3 Daughters Brewing and Green Bench Brewing.  My time in Florida was passing and I found little time to get to any of them. I was worried but finally got to 3 Daughters.  It was a great place, and I soon forgot my worry.  It was just that great.  I had a sampler and wandered around a bit.  The taproom is a comfortable wood bar with another table to the side.  

 

Bar with friendly staff

Bar with friendly staff .

 
There are board games and cards for people to freely play, and walking down to the restrooms, I found a room with table tennis across from the yeast lab.  They are not wasting space.

The open area next to the brewery equipment and machinery is a large open seating area with more games and live music.  I had finished the sampler and was now on a pint of weizen that went perfect with the laid back atmosphere of the space.

 

Live blues, giant Jenga, and other diversions

Live blues, giant Jenga, and other diversions

  
 
The sampler:

 

a nice pumpkin ale and a good red ale

  

my new IPA favorite: the Bimini Twist; and awesome stout

 

%d bloggers like this: